Cookie and Kate · by Kathryne Taylor★ 4.3
Blueberry Scones
NUTRITION · PER SERVING35M COOK
CAL 13%·PRO 10%
CARBS 32G50% OF CAL
4G FIBER11G SUGAR18G OTHER
FAT 13G46% OF CAL
8G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender scones studded with fresh blueberries and topped with crunchy sugar. Lightly flavored with lemon and made with Greek yogurt, they're a delicious breakfast or snack.
dessertamericanbaked good🍪 sheet pan🔥 ovenvegetarian
View the full recipe on Cookie and Kate →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 cups (240 grams) white whole wheat flour, regular whole wheat flour or all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon fine salt
- ¼ cup granulated sugar
- Zest from 1 large lemon (about 1 tablespoon + 1 teaspoon)
- 8 tablespoons cold unsalted butter
- 1 ½ cups blueberries (7.5 ounces fresh or frozen)
- ½ cup plain whole-milk Greek yogurt
- 1/4 cup milk of choice or half-and-half
- Optional: 1 teaspoon turbinado sugar (raw sugar) for sprinkling on top
At a glance
PER SERVING · TIME 35M
CAL 13%·PRO 10%
CARBS 32G50% OF CAL
4G FIBER11G SUGAR18G OTHER
FAT 13G46% OF CAL
8G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 84mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 163mg
- Calcium
- 37mg
- Iron
- 0.82mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 84MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.